West Virginia Pepperoni Rolls
by Sommer Collier — last updated on Jul 17, 2026 
I love making these classic West Virginia Pepperoni Rolls because they’re simple, satisfying, and packed with flavor. As the rolls bake, the pepperoni infuses the soft pizza dough with its savory goodness while the mozzarella melts into every bite. They’re easier to make than you’d expect and perfect for lunches, road trips, or game-day snacking.
You know those simple foods that instantly bring you back to childhood? One bite and BOOM, you are looking at little you chowing down on your favorites like cast iron deep dish pizza, PB&J, ice cream cones, chicken nuggets… And, for me, these West Virginia pepperoni rolls are the thing that does it. Eating warm, fluffy, and cheesy pepperoni-stuffed rolls is one of the many memories I associate with my grandma. Seriously, they were served at every local bakery and diner in her small town. What makes these snacks so memorable is how simple yet amazingly satisfying they are. Soft pizza dough is rolled out and filled with slices of spicy pepperoni and mozzarella cheese. They’re brushed with butter and baked, similar to a stuffed crust pizza but portable. Plus, these classic pepperoni rolls are perfect to make ahead and freeze. Just quickly reheat and enjoy as a snack, appetizer, or lunch anytime!
Becky – ⭐⭐⭐⭐⭐ Fantastic recipe, thanks!
Table of Contents
Sommer’s Recipe Highlights
The Perfect Snack – These seriously fluffy and flavor-packed pepperoni rolls make for the perfect grab-and-go snack! Everyone from kids to adults absolutely love feasting on this comforting dish, whether it’s an after school treat, a roadtrip snack, or a game day appetizer.
Easy to Customize – I love how easily you can customize these rolls based on your personal preferences. You can swap the pepperoni for other salty meats like prosciutto, ham, or turkey, and use a bunch of other cheeses instead! Oh, and don’t forget the endless options when it comes to herbs and seasonings.
Great for Parties – Serve up this simple warm and homemade pepperoni rolls at parties. These are the perfect appetizer, so make sure you bake up a bunch of these because like these pepperoni cups, they disappear REAL FAST!
Key Ingredients and Tips
- Dry active yeast – To get that perfect fluffy pizza-like texture the key is using dry active yeast. It helps the dough rise and it makes every bite feel light and airy.
- Granulated sugar – A pinch of sugar is essential to making a flavorful dough. It helps balance out the flour, eggs, and salt.
- All-purpose flour – I definitely recommend using a traditional all-purpose flour to make a soft homemade dough. It offers just the right texture and tug when you take a bite.
- Eggs – I like to use large eggs because they add richness and they help the dough rise, too.
- Pepperoni – They star of the show! I use thinly sliced pepperoni (and a whole lot of it might I add). It gives that meaty flavor that pairs beautifully with the pizza dough and cheese.
- Mozzarella cheese – For that amazing cheese-pull action, I use shredded mozzarella cheese to save time. But you can also use fresh mozzarella and tear it into smaller pieces.
- Garlic powder – To give the pepperoni rolls that Italian-inspired taste, garlic powder is a must.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Bloom the yeast – The secret to making a really delicious pepperoni roll is in the pizza dough. I start that off by adding the yeast, lukewarm water, and sugar into a bowl, and letting the yeast foam for a couple of minutes.
Knead the dough – Then, I pop on the electric mixer (with a bread hook) and I add in flour, eggs, and salt. I let the mixer do its thing for a couple of minutes, until a smooth dough comes together.
Rest the dough – Once the dough is properly kneaded, I cover it with plastic wrap and I let it rest and rise for two hours. If you are making these rolls during the colder months, proof the dough in the warmest place possible in your house (usually the room that gets the most sunlight). You also can put the dough in the oven with the light on, do not turn the actual oven on, as this will help create a slightly warmer environment.
Cut the dough – Next, I knead the dough into a log type shape and then I cut it into about twenty equal pieces. They should look like little pizza crusts.
Prep – I heat up the oven to 375 degrees Fahrenheit and I line a couple of baking sheets with parchment paper.
Add flavors – Back to the dough! I top each piece with some garlic powder, and then I stretch each piece into a circle, about six inches in diameter. I top that off with a generous portion of mozzarella cheese and a few slices of pepperoni on one side.
Tuck and shape – Now comes the tricky part, stretching and tucking the rolls. I pull and roll the pepperoni side first toward the other side. Then, I tuck the ends under to lock in the cheese, and I place each roll onto the baking sheet, seam side down. When rolling up the pepperoni rolls, try to keep the dough inside the roll thin, while leaving the exterior dough a little thicker. This is so the middle with the filling is able to cook as evenly as the non-filled ends.
Rest – Once all the rolls are ready, I cover the rolls and I let them rise and rest for half an hour.
Bake – Before I pop them in the oven for 15-20 minutes, I brush them with some melted butter. Once they’re golden, I’m ready to serve!
Recipe Variations
- Meat options – Not into pepperoni? Swap it with thin pieces of cooked bacon, cooked sausage, or prosciutto. Just be sure that whatever you stuff into your rolls is not moisture-heavy (i.e. avoid mushrooms, zucchini, tomatoes, or other veggies/fruits that release juices when cooked) or you’ll wind up with a big soggy mess.
- Portions – Feel free to halve or double the recipe to make as many rolls as you like! They are great to make in advance and freeze for later. Keep reading for tips on how to freeze and reheat.
- Make it spicy – Mix in some sliced jalapeño peppers or add in a pinch of cayenne pepper to make these spicy.
- Store-bought dough – If you are short on time, you can use 2 pounds of frozen (thawed) bread or pizza dough instead.
Serving Suggestions
These pepperoni rolls make a mighty snack or appetizer. If you’re entertaining, slice them up into smaller pieces for a more bite-sized experience. However you enjoy them, I definitely suggest adding some of the below dipping sauces, too!
- Marinara sauce
- Creamy pesto sauce
- Garlic rarmesan sauce
- Buttermilk ranch dressing
- Blue cheese dressing
Storing
Homemade pizza dough rolls with pepperoni will keep well in the fridge for up to 4-5 days. Let them cool completely before transferring to an airtight container and store.
These rolls make fabulous freezer snacks! You can freeze before baking, then thaw and bake as directed, or freeze after baking and reheat later. The rolls need to be at room temperature and then stored in an airtight plastic zipper bag for up to 3 months. To reheat, allow the pepperoni rolls to thaw in the fridge overnight. Then, bake according to the full pepperoni roll recipe if you froze the dough unbaked. For already baked rolls, simply bake in the oven, microwave, or toaster until warm.
Frequently Asked Questions
Totally! Just keep them in an airtight container and pop them in the oven for a few minutes before you serve them up. I think these are best enjoyed warm.
That’s to be expected! There’s a bit of grease from the pepperoni and cheese, so some of it is bound to leak out . Just serve these with a lot of napkins.
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More Fun Appetizer Recipes
West Virginia Pepperoni Rolls
Video
Ingredients
- 2 packets dry active yeast (4 ½ teaspoons)
- 1 cup warm water (just lukewarm, not hot)
- ½ cup granulated sugar
- 4 cups all-purpose flour + extra for rolling
- 3 large eggs
- 1 teaspoon salt
- 8 ounces sliced pepperoni
- 16 ounces shredded mozzarella cheese
- 1 teaspoon garlic powder
- ½ cup melted butter
Instructions
- Set out an electric mixer with a bread hook. Add the yeast, lukewarm water, and sugar to the bowl. Allow the yeast to bloom (foam) for 10 minutes.
- Then turn the mixer on and add in the flour, eggs, and salt. Allow the mixer to “knead” the dough for 5 minutes.
- Cover the bowl with plastic wrap and let the dough rise until it doubles in size. About 2 hours.
- Dump the dough out onto a well-floured work surface. Knead the dough into a log shape and cut into 20 equal pieces. (I usually cut it into 5 equal pieces, then cut each chunk into 4 equal pieces.)
- Set out 3 baking sheets and line them with parchment paper. Preheat the oven to 375 degrees F.
- Sprinkle the dough pieces with garlic powder. One at a time, press and stretch each piece into a 6 inch circle. Sprinkle 2-3 tablespoon mozzarella cheese over the circle. Arrange 6 slices of pepperoni over one side of the dough.
- Stretch and roll the pepperoni side first, toward the other side. Try to keep the dough inside the roll thin, while leaving the exterior dough a little thicker. When you get close to the edge, tuck the ends under to seal in the cheese. Set the rolls on the baking sheet with the seam side down.
- Once all the pepperoni rolls are filled and tucked, spray several sheets of plastic wrap with nonstick spray and cover the rolls. Allow them to rise another 30 minutes.
- Gently brush melted butter over the top of each pepperoni roll. Bake for 15-20 minutes, until golden. Serve warm.
This was amazing dough. I will say I used half the sugar and I made bigger rolls. I also used sandwich sized pepperoni and used a pizza stone for about 20 mins. I rebuttered after they came out. Only wish I had some Parmesan to put on top. But this dough was excellent
What kind of dough would this be? Like if I wanted to buy pre-made dough instead?
Would frozen “dinner roll” or frozen “yeast roll” bread dough work?
Hi Grace,
You can use frozen (raw) yeast roll or white sandwich bread dough for this recipe. Make sure to thaw it completely before starting. Let me know what you think!
I have made these a few times with great results. Too sweet the first time so I cut the sugar in half.
I grew up in West Virginia in Upsher County and Kanawha Couty where the capital is. I can’t wait to try these but I have always been told the state food is the West Virginia hot dog(everywhere else it is called a chili dog since it is a hot dog with chili, coleslaw and onions–that’s it!) but aways looking to try new things! Love your recipes!
Fantastic recipe, thanks!
Can I use store bought pizza dough instead of making it myself?
Hi Lanna,
Sure you can! Buy the fresh deli variety, not the kind that comes in a pop-can tube. ;)